NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 tbsp Avocado oil

1 tbsp Avocado oil mayonnaise

1 tsp Wasabi paste

1 tsp Coconut aminos

1 cup Baby bok choy

0.5 tsp Toasted sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Toasted sesame oil

PREPARATION

• 1

  In a small bowl, whisk together the avocado oil mayonnaise, wasabi paste, and coconut aminos until smooth and well combined.

• 2

  Pat the ahi tuna steak completely dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 3

  Heat the avocado oil in a cast-iron skillet over medium-high heat until the oil begins to shimmer.

• 4

  Carefully place the tuna in the hot skillet and sear for 1 to 2 minutes per side for a rare center, ensuring a golden-brown crust forms on the exterior.

• 5

  Remove the tuna from the pan and let it rest on a cutting board for 2 minutes before slicing into thin strips against the grain.

• 6

  In the same pan, add the toasted sesame oil and the baby bok choy, sautéing for 3 minutes until the leaves are wilted and the stems are crisp-tender.

• 7

  Plate the sautéed bok choy, top with the sliced tuna, drizzle with the wasabi mayo, and garnish with toasted sesame seeds.